Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 646-654
DOI: https://doi.org/10.20546/ijcmas.2017.610.079


Storage Method Influences the Fatty Acid Composition in Groundnut during Post-Harvest
Y. Swathi, P. Rajanikanth and J. Satyanarayana
Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, Telangana, India
*Corresponding author
Abstract:

Groundnut is an important food legume in tropical, sub-tropical and temperate countries of the world. In India, groundnut is grown in an area of 5.53 million ha with a production and productivity of 9.67 million tons and 1750 kg/ha respectively. Groundnut quality is usually affected by storage practices and storage periods. In our present study, an experiment was carried out to study the nutritional changes that occur in groundnut during storage under the influence of Caryedon serratus and Aspergillus flavus. Results indicate the total unsaturated fatty acids, oil and protein contents were decreased and saturated fatty acids were increased. This could be due to interaction effect of insect and fungi in storage of groundnut pods in different storage bags at different moisture levels of 10 and 14%.


Keywords: Groundnut, Aspergillus flavus, Caryedon serratus, Fatty acid composition.
Download this article as Download

How to cite this article:

Swathi, Y., P. Rajanikanth and Satyanarayana, J. 2017. Storage Method Influences the Fatty Acid Composition in Groundnut during Post-Harvest.Int.J.Curr.Microbiol.App.Sci. 6(10): 646-654. doi: https://doi.org/10.20546/ijcmas.2017.610.079